UP-AND-DOWN BISCUITS An unusual configuration makes these light-as-air breakfast biscuits an attractive opener for your feast. 2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1/4 cup shortening 3/4 cup fat-free milk Sugar and cinnamon (optional) Preheat oven to 450°F. Stir together flour, baking powder, cream of tartar, and salt in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.

Knead dough gently for 10 to 12 strokes on a lightly floured surface. Divide dough in half. Roll one portion into 12 x 10-inch rectangle. If desired, sprinkle sugar and cinnamon over rectangle. Cut rectangle into five 12 x 1-inch strips. Stack the strips one on top of the other. Cut into six 2-inch-square stacks. Place stacks, edge-side down, in greased muffin cups. Repeat with remaining dough.

Bake in preheated oven for 10 to 12 minutes or until golden. Serve warm.

Make 12 biscuits.

1 Biscuit: Calories: 115, Fat: 4g (Saturated: 1g), Cholesterol: 0mg, Sodium: 188mg, Carbohydrate: 16g, Protein: 3g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]